Pour the cake mixture evenly into two greased cake tins. Bake in the centre of the oven for 20 mins or until a rounded knife inserted fully into the centre of the cake comes out clean.

Once ready, cool on a wire rack. Take the first cake layer and cover generously with chocolate icing. Top with the second layer and smother with the remaining icing. Decorate with raspberries or nuts as desired. Enjoy!

**Vegan Icing Recipe

340g vegan chocolate chips

120ml dairy-free milk

112g coconut oil

1tsp vanilla extract

Pinch of salt

To make icing, combine chocolate chips, milk, coconut oil, vanilla extract and salt in a saucepan over medium-low heat. Stir until melted and smooth. Let the pan cool for 15 mins and then place in the refrigerator for 10-20 mins, stirring every 5 mins or until firm enough to spread on the cake. Once ready, cover your cake with the icing and decorate with raspberries!